Mersin Nephrology Dialysis Center

 

Having a dietitian at the dialysis center supports the treatment process and improves patients' quality of life. Patients should be regularly monitored by a dietitian and have their nutritional plans tailored to their individual needs.

 

Dietitians provide critical guidance to help individuals lead healthier lives and adhere to treatment protocols. Nutrition is an important part of the treatment process in chronic illnesses like end-stage renal disease (ESRD). Lifestyle changes, including proper nutrition, adequate physical activity, and quitting smoking, are essential for managing chronic kidney disease, as they are closely related to blood pressure and blood sugar levels. Nutrition plays a key role in hemodialysis treatment, one of the therapies for ESRD. Proper nutrition helps slow the progression of the disease and prevents complications. During hemodialysis, most uremic toxins accumulated in the body are removed in a short time. However, during this process, beneficial nutrients such as proteins, vitamins, and minerals are also lost.

 

For hemodialysis patients, it is crucial to consume adequate amounts of energy, protein, salt, sodium, potassium, phosphorus, and water. In the early stages of chronic kidney disease, patients are subject to strict dietary restrictions, but once dialysis begins, the diet can become more flexible. Patients should pay attention to four main elements: salt, potassium, phosphorus, and water management.

 

Fluid Management is adjusted according to the patient's urine output. The daily fluid intake for hemodialysis patients should be calculated as urine output + 750-1000 ml (approximately 3-4 cups), including fluids consumed through food.

 

Another key component is sodium chloride, or dietary salt intake. Hemodialysis patients are advised to keep their daily sodium intake below 2-4 grams. To achieve this:

 

Choose salt-free bread and add only a pinch of salt to your meals.

 

A limited intake of phosphorus is also crucial. The primary sources of phosphorus include meat products, particularly smoked and fermented meat, dairy products, egg yolks, seafood, legumes, nuts, and packaged foods (e.g., biscuits, crackers, chocolate, wafers, chips). Inorganic phosphorus found in packaged foods is more easily absorbed by the body, so it's important to check the labels of such products before consuming them

 

Protein-rich foods are also high in phosphorus, so hemodialysis patients need to consume these foods with care. The restriction on protein intake before dialysis treatment is lifted once treatment begins. Hemodialysis patients should choose from protein sources like beef, lamb, chicken, duck, turkey, soybeans, egg whites, or whole eggs.

 

Another mineral that needs to be limited is potassium. The amount of potassium consumed depends on the individual's serum potassium levels, but in general, 2-3 grams per day is recommended for HD patients. Potassium is found in nearly all foods. Key potassium-rich food groups include fruits, vegetables, legumes, and seeds. Hemodialysis patients are typically allowed 2 servings of fruit and 1 serving of vegetables per day. One serving of fruit equals a handful, and one serving of vegetables equals 4-5 tablespoons. Be mindful of eating dry, salt-free meals and remember that yellow-orange fruits, dried fruits, and raw green leafy vegetables are particularly high in potassium. Foods like potatoes, carrots, and winter squash, which are rich in potassium, can be peeled, sliced, soaked in warm water for two hours, rinsed, and then cooked to reduce their potassium content. This method can also be used with legumes.

 

Remember, diets are personalized. Following a diet under the guidance of a dietitian during dialysis treatment significantly increases the survival rate in dialysis patients, leading to better dialysis adequacy and higher quality of life.

 

Patients who receive dietitian counseling at our center will be informed about every aspect of their nutrition throughout their treatment. Our goal is to create lasting changes in eating habits and promote healthy living standards.